Dancing Cloud in the mouth

Beat butter with sugar, yolks and cream.
Add flour with baking powder and knead the dough.

The dough will turn out very tender, oily. It is almost impossible to roll it out with a rolling pin. Therefore, you need to put a piece of dough on baking paper and flatten it with your hands to the desired size. Next, you need to cut the dough in a circle of a detachable shape.

Bake for 10-12 minutes at a temperature of 180 degrees on the same paper on which they were rolled out.
Bake 4 cakes in this way.

Peel the apples. Grate on a grater. Add sugar, put on a small fire. Stir until the juice is released. Then you can interfere less often.

When the juice has evaporated a little, add the cinnamon, then, after a while, pour out the cognac. Cook the apples until the smell of alcohol disappears. Set the apples aside to cool.

Peel pears. Grate on a grater. Add sugar and put on a small fire. Stir until the juice is released. Then you can interfere less often.

When the juice has evaporated a little, add vanilla, then add cognac and cook the pears until the smell of alcohol disappears. Set aside the pears to cool.
Grind cookies with a mortar.
Grind nuts with a meat grinder.

Beat down the cream of butter, powdered sugar, cream. Last of all, add condensed milk.

Get frozen berries. Thaw them out.
Get the cherries out of the compote, remove the bones.

Put a ring from a detachable mold on the dish, put the first cake inside.

Put the apple filling on the cake. Pour and level the nuts on top. Put the cream on the nuts.

Put the second cake on the cream. The cakes are fragile and therefore you have to put them together like puzzles.

Put the pear filling on the second cake, ground cookies on top. Next - the cream.
Lay the third cake carefully. On it - a layer of cream.
Next, lay out the fourth cake and send the cake to the refrigerator for an hour and a half so that the cream freezes.

Add powdered sugar to the cherry juice.

Soak gelatin.
Preheat the cherry juice, pour in the soaked gelatin, stir and set aside so that the juice with gelatin cools down a little.

Get a dance.

At the expense of baking paper, raise the sides of the mold, since the dance floor is very high.

Put a layer of cherries on the surface of the plyatsok. Pour a small layer of jelly. Wait for the jelly to set.

Lay out all the berries. Pour over the remaining jelly.
Send the dance to the refrigerator overnight.